Crock Pot Beef Barley Soup
Hearty and flavorful beef barley soup with tender stew beef, fresh vegetables, and savory broth, perfect for comforting family dinners or slow cooker meal plans.
Ingredients
- 1-1/2 lb. stew beef ⓘ
- 2 Tbsp. oil ⓘ
- 1 c. sliced carrots ⓘ
- 1 c. sliced celery ⓘ
- 1 medium chopped onion ⓘ
- 1/2 c. chopped green pepper ⓘ
- 4 c. beef broth ⓘ
- 1 - 16 oz. can chopped tomatoes ⓘ
- 1 c. spaghetti sauce ⓘ
- 2/3 c. pearl barley ⓘ
- 1-1/2 tsp. dried basil ⓘ
- 1/4 c. fresh parsley ⓘ
- salt and pepper to taste ⓘ
Instructions
- Brown the stew beef in hot oil.
- Drain the browned beef.
- Combine carrots, celery, onion, green pepper, and parsley in the slow cooker.
- Add beef broth, undrained chopped tomatoes, spaghetti sauce, pearl barley, dried basil, salt, and pepper.
- Stir in the browned meat.
- Cook on low for 10-12 hours or on high for 4-5 hours.
Tips & Substitutions
For a richer flavor, consider searing the beef in a cast iron skillet before adding it to the slow cooker. You can substitute the stew beef with chuck roast or even use leftover cooked beef for a quicker version. If you're out of pearl barley, try using brown rice or quinoa as an alternative, adjusting cooking time accordingly. Fresh herbs can elevate the taste; try adding thyme or rosemary.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It pairs beautifully with a slice of Reuben Casserole Ii for a comforting dinner. Garnish each bowl with fresh parsley for color and an extra layer of flavor. Consider offering grated Parmesan cheese or a dollop of sour cream on the side for added richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the soup in a pot over medium heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave for 2-3 minutes, or until hot. For longer storage, consider freezing the soup for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Crock Pot Beef Barley Soup contains roughly 725 calories, with 27g protein, 91g carbohydrates, and 35g fat. It is an excellent source of vitamin A (175% of the Daily Value), iron (169% of the Daily Value), and dietary fiber (111% of the Daily Value). Note that it is relatively high in sodium, at 2480mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a convenient substitute. Just keep in mind that they may release extra moisture, so you might want to reduce the amount of broth slightly. Add them during the last hour of cooking to retain some texture.
How can I make this soup gluten-free?
To make this soup gluten-free, ensure you use gluten-free beef broth and replace pearl barley with gluten-free grains like quinoa or rice. Check the spaghetti sauce label for gluten content, or make your own to be safe.
Can I make this soup in a pressure cooker?
Absolutely! To cook in a pressure cooker, brown the beef and sauté the vegetables using the sauté function. Then, add the remaining ingredients and cook on high pressure for about 25 minutes. Allow for a natural release for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).